"An incredibly simple sauce that goes together really quickly and taste wonderful. I strayed a little from the recipe and added diced green pepper and mushroom to the sauteed onion and garlic. Also did half water and white wine for the liquid.





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"This is absolutely the best corned beef I have ever had. I used Morton's Tender Quick instead of the salt and the saltpeter (so much easier to find at the store). I used all of the spices except juniper berries - couldn't find them. It was hard to wait 10 days but well worth the effort. Now I varied from AB's recipe when it came to cooking. I rins""

"This was really easy though I thought the recipe needed a bit more of a kick. The second time I made it, I added 1/4 cup tequila, thinly sliced green onion, a minced small habenero chile, and a tsp of allspice. Hit the marinade with the immersion blender and marinated legs and thighs for 30 mins. Excellent base recipe Claire.""

"We just finished dinner and this is one righteous recipe. I thought the combination of lime juice, garlic, honey and chipolte was fantastic. I added 2 cloves of garlic instead of the garlic powder and 3 chiles and pureed the marinade with my stick blender. I found 3 peppers to be just about perfect with the right balance of heat and smokiness we"

"Couldn't locate veal or beef shanks and I was very excited to try recipe. So instead I got some English cut beef short ribs since they also benefit from a low slow cook. Followed the recipe without changes and OMG it is so good. Will try again as soon as I can locate the shanks. Thanks Anne"

"Couldn't locate veal or beef shanks and I was very excited to try recipe. So instead I got some English cut beef short ribs since they also benefit from a low slow cook. Followed the recipe without changes and OMG it is so good. Will try again as soon as I can locate the shanks. Thanks Anne"

"This recipe is very similar to the recipe my mom made and passed down to me. It came from an old 1940"s junior league cookbook from some little town in Louisiana, and is our family favorite for special occasions.I borrow from Alton Brown and bake my roux. This takes a bit longer but guarantees a nice dark brown roux without a chance of burning -done that more than once. While the roux bakes I can get all my prep work done with my veges, peel my shrimp and make a shrimp stock from the shells. Sometimes I use the cayenne and some times not depending on who's coming to dinner. My original recipe also calls for tomato paste instead of canned tomato, but its wonderful just the same and even better the next day if there's any left.Thanks Emeril."

"This recipe is very similar to the recipe my mom made and passed down to me. It came from an old 1940"s junior league cookbook from some little town in Louisiana. Its our family favorite for special occasions. Sometimes I use the cayenne and some times not depending on who's coming to dinner. My original recipe also calls for tomato paste instead of canned tomato, but its wonderful just the same. Its even better the next day if there's any left.Thanks Emeril "